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Archive for August, 2010

You don’t have a meat thermometer? How do you know when the meat is cooked?

One technique, used by many, is the cut-and-view approach, slicing into the meat to see the color of the inside. This is a bad idea: It ensures that valuable juices dribble out from the cut mark.

Other people use the chef-honed technique of pressing a finger on the meat to discern the degree of doneness. This works with pan-cooked meat, but this doesn’t work with chicken or oven roasts.

That’s why good cooks rely on a meat thermometer (not an oven thermometer, which is to ascertain the exact temperature in the oven since oven dials are often inaccurate). It can also be used to check the temperature of other dishes, such as eggs and casseroles.

(For deep-frying or candy/sugar work, you’ll need a separate candy thermometer. Not only does it measure higher temperatures, but it’s more sensitive to gradations: sugar and fat get hot more quickly than meat.)

For not very much money, a meat thermometer takes the guesswork out of cooking. It provides critical information that cooks food to a safe temperature and prevents overcooking.

What type of meat thermometer do you need?

Basic Oven-Proof Thermometer. For under $10.00 you can buy a basic meat thermometer, like the classic from Taylor. It’s not digital, but you don’t need to know that your meat is, for example, 160.4 degrees versus 158 degrees. It is inserted into the food at the beginning of cooking. If you forget, you can insert it toward the end of cooking and wait half a minute for the dial to adjust.

Digital Thermometer. (Photo at top left.) For twice the price, the digital Polder Classic Cooking Thermometer has a timer that can be used separately (as a general kitchen timer), shows temperatures in both Farenheit and Celsius, lets you set a five-minute alarm prior to the end of cooking and has magnets for mounting on the side of the oven. There are varieties that can be inserted into the meat when you want a quick read, as well as those that get inserted at the beginning and remain throughout the cooking process.

Pop-Up Thermometers. Developed for roasting whole poultry, these are no-brainers. When the chicken or turkey is ready, the top pops up. You can buy a package that will last a year for a little more than $10.00.

Using A Standard Meat Thermometer

1. Insert the thermometer deeply into the flesh. Make sure the thermometer does not touch any bone.

2. Place the meat and thermometer into a preheated oven. About 15 minutes before the end of the stated cooking time, check the thermometer. Then, monitor it until it reaches the desired level of doneness. (If you are pan-cooking, you can insert the thermometer toward the end, but an instant-read thermometer is a better tool.)

TIP #2: Don’t slice the meat or poultry the moment you take it from the heat. Let it sit for 10 minutes. This lets the juices settle so that, upon slicing, they don’t rush out. Whether oven- or pan-cooked, the temperature of the meat will increase by 10 degrees or so as the meat rests, so you’ll want to stop cooking 10 degrees before the recommended “done” temperature.

You can serve the fruit simply on a plate, topped with mascarpone and a mint leaf for garnish. Or, get festive with a parfait or sundae dish, layered with pistachio nuts, chocolate chips or other favorite garnishes.

A side of biscotti, tuiles or rolled wafer cookies (flutes) are always welcome.

Learn about mascarpone—called “Italian cream cheese” but so much better! You’ll also discover other fresh cheeses.

Cheese lovers: this Gourmet Giveaway prize is for you, even if you’re not counting carbs or steering clear of gluten.

Van Harden offers frozen pizzas in three varieties with no bread crust whatsoever. The crust is made from cheese that’s thin and soft with a delightfully slightly burnt-cheesy taste. Choose any five pies from among:

Cheese Pizza

Pepperoni Pizza

Sausage Pizza (the best seller)

Although the great benefit of Van Harden’s Pizza is a crust made of cheese instead of wheat, just about anyone will enjoy these gluten-free treats. Read our review.

THE PRIZE: One winner will receive five of Van Harden’s pizzas. Invite friends on the Atkins diet or those who avoid gluten to join you, or keep them all for yourself—no one will blame you! Retail value: Approximately $50.00.

To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Pasta, Pizza & Pasta Sauce Section and click to enter your email address for the prize drawing. This contest closes on Monday, August 23rd at noon, Eastern Time. Good luck!

Did you say rum and coke, a.k.a. a Cuba Libre? If so, we’d like to recommend our favorite way to enjoy rum: in a Mojito!

The mojito, another Cuban cocktail, dates to 300 years before the advent of carbonated cola drinks (which happened in May, 1886).

According to Bacardi Rum, the drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate, Richard Drake, was said to have invented a mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, sugar, lime and mint. Around the mid-1800s, when the Bacardi Company was established, rum was substituted and the cocktail became known as a Mojito. The name comes from the African voodoo term mojo, to cast a small spell.

Celebrate August 16, National Rum Day, with a Mojito. Here’s the recipe.

America’s famous sandwich cookie is re-formulated in a gluten-free version. Photoby Katharine Pollak | THE NIBBLE.

The news coverage of Chelsea Clinton’s gluten-free wedding cake is a reminder that gluten-avoidance has a wide reach. The sensitivity can develop at any stage of life.

Gluten refers to certain proteins found in wheat, rye, barley, spelt, oats and some other grains. The allergy can range from mild inflammation of the small intestine that causes stomach ache, to severe celiac disease. The cause of the sensitivity is unknown; the solution is to avoid all products that contain gluten.

With the growth of gluten sensitivity in our population, as well as the choice among others to avoid gluten for general health reasons (improved digestion, weight loss and other benefits that have not yet been proven scientifically), specialty manufacturers have been busy formulating everything from pizza crusts to iconic cookies into gluten-free versions.

For example, gluten avoiders can have an Oreos experience thanks to sandwich cookies from Kinnikinnick Foods and Mi-Del.

We liked the entire Mi-Del line, which includes arrowroot cookies, ginger snaps and other choices. The varieties of Kinnikinnick’s children’s cookies (animal crackers, graham-style crackers) that we tried didn’t have the same palate-pleasing qualities as the sandwich cookies.

Gluten-free flour for baking uses a mixture of other ingredients to approximate the quality of wheat flour. Corn flour, potato flour, potato starch, corn starch, rice flour, tapioca starch and soya flour are gluten-free options that can be mixed in different blends for different types of baked goods.